Lemon Tart

 

Ingredients:

Crust:

1 Cup All Purpose Flour

1/3 Cup Confectioners Sugar

1/8 Teaspoon Salt

1/2 Cup Butter, Cut Into Pieces

 

Filling:

8 Ounces Cream Cheese, Room Temperature.

1/2 Cup  Granulated White Sugar

1/2 Cup Fresh Lemon Juice (Approximately Two Large Lemons)

2 Large Eggs

1 Tablespoon Grated Lemon Zest

 

Topping:

1/2 Cup Heavy Whipping Cream

1 Tablespoon Confectioners Sugar

Directions:

Grease with butter, or a cooking spray, an 8 inch tart pan with a removable bottom.  Set aside.

CRUST: In your food processor, place the flour, sugar, and salt and process to combine. Add the butter and pulse until the pastry starts to come together and form clumps.  Place the pastry in the prepared tart pan and, using your fingertips, evenly press the pastry onto the bottom and up the sides of the pan.  (Can use the back of a spoon to smooth the surface of the pastry.)  Pierce the bottom of the crust with the tines of fork. Cover and place the pastry crust in the freezer for 15 minutes to chill. 

Preheat oven to 425 degrees F and place rack in center of oven. 

When the pastry is completely chilled, place the tart pan on a larger baking pan and bake until the crust is golden brown, about 13 - 15 minutes.  Remove from oven and place on a wire rack to cool while you make the filling.

Reduce the oven temperature to 350 degrees

FILLING:  In a food processor or electric mixer place the cream cheese and process until smooth.  Add sugar and process until incorporated.  Add eggs, one at a time, and process until thoroughly combined.  Add remaining ingredients and process until well blended and smooth.  Pour filling into pre baked tart shell and bake for approximately 25 - 30 minutes or until filling is set.  Transfer tart to a wire rack to cool and then cover and refrigerate until well chilled, at least an hour.

TOPPING:  Put mixing bowl and whisk in the freezer for 15 minutes.  Beat the whipping cream and powdered sugar until stiff peaks form. Cover pie with topping or Transfer the whipped cream to a pastry bag fitted with star tip (#4B), and pipe stars over the entire surface of the tart.

Refrigerate until serving time.

 

Yields

6-8 servings

 

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